Ingredients
- 2 pounds chuck roast
- 2 potato , cubed, skins left on
- 0.5 bag carrot , baby carrots
- 2 stalks celery , cubed
- 1 can green beans
- 1 yellow onion , chopped
- 1 can sweet corn
- 8 ounces beef stock
- salt , to taste
- black pepper , to taste
- garlic powder , to taste
- onion powder , to taste
- thyme , to taste
- fresh rosemary , to taste
- smoked paprika , to taste
- oregano , to taste
This slow cooker pot roast is a hearty, comforting dinner made with tender chuck roast, potatoes, carrots and vegetables simmered in beef stock with savory herbs and seasonings. Let everything cook low and slow for 6–8 hours until the beef is fork-tender and the vegetables are soft.
For the seasonings: measure with your heart.
INSTRUCTIONS
PREPARE THE INGREDIENTS
Cube the potatoes and celery, leaving the potato skins on. Chop the onion and gather the baby carrots and remaining vegetables.
SEASON THE ROAST
Place the chuck roast into the slow cooker and season generously with salt, black pepper, garlic powder, onion powder, thyme, rosemary, smoked paprika, and oregano.
ASSEMBLE
Arrange the potatoes, baby carrots, celery, green beans, onion, and sweet corn around the roast.
Pour the beef stock over everything.
SLOW COOK
Cover and cook on Low for 6–8 hours, or until the roast is fork-tender and the vegetables are soft.
SERVE
Serve the roast with the vegetables and spoon the flavorful cooking juices over the top.
